Salmon with new potato & watercress salad

A flaky salmon fillet pairs beautifully with this new potato, green bean and shallot salad dressed with a tangy wholegrain mustard dressing

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 378
  • fat 19g
  • saturates 3g
  • carbs 24g
  • sugars 3g
  • fibre 5g
  • protein 26g
  • salt 0.3g


  • 1 banana shallot, halved – one half thinly sliced, the other finely chopped
  • 220g pack salmon trout or salmon fillets, skinned
  • 1 tbsp chopped dill, plus 2 sprigs
  • 1½ tbsp white wine vinegar
  • 250g new potatoes, sliced
  • 140g trimmed green beans, halved
  • 1 tbsp extra virgin rapeseed oil
  • 1 tsp wholegrain mustard
  • small handful watercress, finely chopped


  1. Heat oven to 200C/180C fan/gas 6. Take a square of foil and arrange the sliced shallots in the centre. Put the fish fillets on top, add 2 sprigs of dill and ½ tbsp of the vinegar. Close the foil, sealing it to make a parcel, and place on a baking tray. Put in the oven for 12 mins.?

  2. Steam the potatoes for 6 mins. Add the beans and cook for 5 mins more. Put the remaining vinegar in a bowl with the oil, mustard, watercress, and most of the chopped dill and shallot, and mix well. Add the warm beans and potatoes,?and gently toss together. Serve with?the cooked fish, pouring over the juice from the parcel, and scatter over the remaining dill.?

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